Cooking Directions

Preheat oven to 400??F. Toss butternut squash, onions and garlic in olive oil, salt and pepper. Spread the veggies evenly on two on sheet pans. Bake for 15 ??? 20 minutes or until veggies are browned lightly and slightly firm to the touch. Remove from oven and let cool slightly.

In a cast iron skillet, melt the butter over medium heat. Add the lemon juice and honey and stir until the mixture is combined and bubbly. Remove from the heat and stir in the lemon zest, thyme and sage. Season with salt and pepper to taste.

Layer the roasted butternut squash in close concentric circles, remembering that the bottom of the pan will be inverted and presented as the top. After the bottom layer is complete, spread the remaining veggies on top.

Reduce the oven temperature to 375 degrees. Place the pastry on top of the vegetables in the cast iron skillet, tucking the edges in loosely and put the skillet in the oven. Bake for 30 minutes, or until the crust is lightly golden brown. Remove from the oven and allow to sit for 15-20 minutes before inverting onto a plate.